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Name: Salsa Verde with Tuna
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Taste; Drained; 2 ts Lemon juice; 6 1/2 oz Water-packed tuna --; Freshly ground pepper to; 1 2 oz. can; Drained; Flat anchovy fillets --; 1/4 c olive oil; 1 1/2 c Basil leaves -- packed; 2 lg Garlic; 1 c Parsley sprigs -- packed

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INGREDIENTS

Taste
Drained
2 ts Lemon juice
6 1/2 oz Water-packed tuna --
Freshly ground pepper to
1 2 oz. can
Drained
Flat anchovy fillets --
1/4 c olive oil
1 1/2 c Basil leaves -- packed
2 lg Garlic
1 c Parsley sprigs -- packed

Servings

INSTRUCTIONS

1. In a food processor or blender, process parsley, basil, garlic, anchovies, oil, and lemon juice to a puree. 2. By hand, stir in tuna. Season to taste with pepper. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip). 3. To serve: Cook 8 ounces thin tubular pasta, such as thin spaghetti, following package directions. Drain. Toss pasta with 2 tablespoons olive oil, then with sauce. Top with sliced black olives, slivered dried tomatoes in oil (pumate), or freshly grated Parmesan cheese. Makes 1-1/4 cups. * Timesaver Tip: Sauce can be made up to 1 day ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 3 months. To serve, defrost sauce 8 to 12 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in microwave oven on 50% power, 1 to 3 minutes. Sauce should be at room temperature or barely warm when tossed with pasta. Note: When basil is unavailable, use 2-1/2 cups packed parsley sprigs and 1-1/2 to 2 tablespoons dried basil. Recipe By : the California Culinary Academy From: The Cuisines Of Mexico By Diana K File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Salsa Verde with Tuna

Taste 
  Drained 
2 ts Lemon juice 
6 1/2 oz Water-packed tuna -- 
  Freshly ground pepper to 
1  2 oz. can 
  Drained 
  Flat anchovy fillets -- 
1/4 c olive oil 
1 1/2 c Basil leaves -- packed 
2 lg Garlic 
1 c Parsley sprigs -- packed

1. In a food processor or blender, process parsley, basil, garlic,  anchovies, oil, and lemon juice to a puree.    2. By hand, stir in tuna. Season to taste with pepper. Use immediately or  cool to room temperature and refrigerate or freeze (see Timesaver Tip).    3. To serve: Cook 8 ounces thin tubular pasta, such as thin spaghetti,  following package directions. Drain. Toss pasta with 2 tablespoons olive  oil, then with sauce. Top with sliced black olives, slivered dried tomatoes  in oil (pumate), or freshly grated Parmesan cheese.    Makes 1-1/4 cups.    * Timesaver Tip: Sauce can be made up to 1 day ahead, covered and  refrigerated, or it can be frozen. To freeze, spoon into a freezer  container, cover, label, and freeze at 0 degrees F up to 3 months. To  serve, defrost sauce 8 to 12 minutes in microwave oven on Defrost setting,  stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm  sauce in saucepan or in microwave oven on 50% power, 1 to 3 minutes. Sauce  should be at room temperature or barely warm when tossed with pasta.    Note: When basil is unavailable, use 2-1/2 cups packed parsley sprigs and  1-1/2 to 2 tablespoons dried basil.    Recipe By     : the California Culinary Academy    From: The Cuisines Of Mexico By Diana K    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 4 Servings

Calories: 35
Calories from Fat: 30 (86%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 18.7mg		0 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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